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I can If I've got the free time to do it. What usually ends up happening is I do one of my knives if it needs it and 5 or 6 of my co-workers. I usually keep a few stones in the truck for emergency purposes. The naniwa akamon big red brick, because I like it, and I can put a damp towel over it and use it as a stand for the other stones, gesshin 400, and king 6k, natural blue aoto, and I usually keep my little-ish nakayama karasu in my knife bag along with a small piece of the felt you sent me( for de-burring ) for touch-ups even if I don't have any other stones with me at the time. I leave a loaded leather strop in the office as well.

Sometimes I do on Mondays. The bistro is closed, but I go in ad bake while I have the kitchen to myself. Normally its just the house knives though. I like to sharpen my own at home. The setup is normally a 1/3 pan with water and a towel down under the stone.

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

In my current job, in the middle of split shifts, the rest of kitchen disappear and I have some peace and quiet. Alternatively, after my shift with a pint.

My setup is just a stone on a bench with some towels, the stones I currently have at work are the JNS 800 and a Takashima Awasedo - I paired these two together for the first time last week and was super happy with the results.

I do under the same circumstances as nochop, mostly because he is my boss . When there is nothing else to prep, and everything is clean. I use a naniwa green brick 2-4k and that is it. When I am at home I use the full spread.

"Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

I do when I have the time and space. Which isn't as often as I would like. I also end up sharpening all my cooks knives. They don't even ask me. I just get so fed up with them using such dull knives. I never understood why any one would spend the money on expensive knives and not learn or care to sharpen them. I like what TheDispossessed said about the Japanese kitchens. It should be part of the job. I spend at least an hour a day sharpening.